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| Home -> [Beef, Chili, Herbs & Spices, North American, Texas] -> [Texas chili Recipe] |
Texas chili
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| Artist: |
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Yield: |
8 |
| Categories: |
Beef, Chili, Herbs & Spices, North American, Texas |
Rating: |
0 |
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Ingredients:
| | BURGE | | 3
| lbs | Boneless chuck -- cubed | | 2
| tbsp | Vegetable oil | | 3
| | Garlic cloves -- chopped | | 2
| tsp | Cumin | | 3
| tbsp | Flour | | 1
| tbsp | Oregano | | 2
| | Beef broth cans | | 1
| tsp | -Salt | | 1/4
| tsp | -Pepper | | 4
| tbsp | Chili powder -- or to taste |
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Procedures:
| 1 | Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - do not brown! lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. | | 2 | Crumble oregano over meat. | | 3 | Add 1 ?cans broth and stir til liquid is well blended. | | 4 | Add salt & pepper, bring to a boil, stirring occasionally. | | 5 | Reduce heat; simmer partially covered over low heat for 1 ?hours, stirring occasionally. | | 6 | Add remaining broth, cook 30 minutes more. | | 7 | Cool thoroughly. | | 8 | Cover & refrigerate overnight. | | 9 | Reheat chili very gently. |
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